Garlic & Oregano Haloumi Tacos

with Lemon Aioli & Caramelised Onion

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The ultimate in one-handed food, these tacos with delicious herbed haloumi, lemon aioli and a sweet balsamic syrup are best enjoyed sans cutlery. Enjoy!

Allergens:Milk•Egg•Gluten•Sulphites

Preparation Time25 minutes

Cooking difficultyLevel 1

Ingredients

serving amount

Ingredientsarrow down iconarrow down icon

serving amount

1 unit

red onion

1 clove

garlic

1 block

haloumi

(ContainsMilk)

½ unit

lemon

1 unit

cucumber

1 sachet

dried oregano

1 tub

garlic aioli

(ContainsMilk, EggMay be presentTree Nuts)

6 unit

mini flour tortillas

(ContainsGluten)

1 bag

cos lettuce leaves

1 unit

tomato

1 bottle

balsamic glaze

(ContainsSulphites)

Not included in your delivery

olive oil

2 tsp

brown sugar

1 tbs

water

Nutritional Valuesper serving

Nutritional Valuesarrow down iconarrow down icon

per serving

Energy (kJ)3270 kJ

Fat43.4 g

of which saturates16.3 g

Carbohydrate64.5 g

of which sugars20.6 g

Protein28.6 g

Sodium1230 mg

The average adult daily energy intake is 8700 kJ

Utensils

Utensilsarrow down iconarrow down icon

•Medium Non-Stick Pan

Instructions

Instructionsarrow up iconarrow up icon

1

Thinly slice the red onion. Finely chop the garlic (or use a garlic press). Slice the cucumber into thin batons. Slice the tomato into thin half-moons. Shred the cos lettuce leaves. Cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness!

2

In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic glaze, water and brown sugar and stir to combine. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

3

While the onion is caramelising, combine the garlic, dried oregano, a pinch of pepper and a drizzle of olive oil in a medium bowl. Drain the haloumi, then pat dry with paper towel and add to the bowl with the garlic mixture. Toss the haloumi to coat.

4

In a small bowl, combine the garlic aioli with a good squeeze of lemon (see ingredients list). Slice any remaining lemon into wedges. TIP: Add as much or as little lemon juice as you like, depending on your taste preference.

5

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the haloumi and cook until golden brown, 2 minutes each side. While the haloumi is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Fill each tortilla with some cucumber, tomato, cos lettuce, caramelised onion and garlic and oregano haloumi. Drizzle with the lemon aioli. Serve with any remaining lemon wedges.